Cottage Pie
A comforting family meal with a hearty beef and vegetable filling topped with creamy mashed potato.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 8g sugars · 6g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Minced beefuse 500g | £6.75500g · £1.35 per 100g | 2 × £2.55250g · £1.02 per 100g |
| Maris Piper potatoesuse 500g | £1.451.2kg · £0.12 per 100g | £1.802kg · £0.09 per 100g |
| Tesco Chopped Tomatoesuse 1 tin | £0.45227g | £0.45400g |
| Carrotspack 500g · use 2 | £0.55£0.11 per 100g | £0.35 |
| Red onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Milk (semi-skimmed)use 150ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Cheddar cheeseuse 50g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Plain flouruse 1 tbsp | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Basket total (full packs) | £14.30 | £12.80 |
| Cost of what this recipe uses | £8.93 | £7.21 |
| Per serving | £2.23 | £1.80 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Peel the 500g potatoes and chop them into even 2cm cubes. Finely dice the red onion and slice the 2 carrots into thin 5mm rounds to ensure they cook through quickly with the meat.
- Place the potatoes in a large pot of cold salted water. Bring to a boil over high heat, then turn down to medium and simmer for 15-20 minutes until they are soft enough to be pierced easily with a fork.
- While the potatoes boil, heat 1 tbsp oil in a large frying pan over medium-high heat. Add the 500g minced beef, breaking it up with a spoon, and fry for 8 minutes until browned and no pink remains.
- Add the diced onion and carrots to the beef, cooking for another 5 minutes on medium heat until the onions are translucent. Sprinkle in the 1 tbsp plain flour and stir well for 1 minute to remove the raw flour taste.
- Pour in the tin of chopped tomatoes and stir to combine. Simmer the mixture on low heat for 15 minutes until the sauce has thickened into a rich gravy; season generously with salt and black pepper to taste.
- Drain the potatoes thoroughly and return them to the pot. Add the 150ml milk and a knob of butter (if using), then mash vigorously with a masher until the mixture is completely smooth and creamy.
- Spoon the meat and vegetable mixture into an oven-proof baking dish. Spread the potatoes evenly over the top using a fork to create ridges, then sprinkle the 50g grated cheddar cheese over.
- Place in a preheated oven at 200°C/gas mark 6 for 20-25 minutes, or until the cheese is golden brown and the filling is bubbling around the edges. Let sit for 5 minutes before serving.
Tips
- To make this cheaper, swap half of the minced beef for a tin of green lentils or extra chopped mushrooms.
- Batch-cook by portioning into containers; freeze as soon as cooled and reheat in the microwave until steaming hot throughout.
- To reheat leftovers safely, cool within 2 hours and refrigerate; eat within 48 hours, reheating only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Maris Piper potatoes · about 500g left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Beef & Potato. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Milk (semi-skimmed) · about 850ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Cheddar cheese · about 350g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Plain flour · about 1.491kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).